3 c packed fresh merlot spinach

24 fresh asparagus spears  

2 T olive oil

1 T butter

3 cloves garlic

1 mild onion

1 small potato or 2-3 new potatoes 

3 1/2 cups water

salt & pepper to taste

2 t rosemary flowers

2-3 T powdered green onion 

grated parmesean cheese

cut heads off asparagus spears put aside a portion for garnish on top of soup. cut lower 2/3 portions of spears in 2" pieces. cut remainder in 1/4-1/2" slices.

de-vein spinach and shear with kitchen scissors or coarsley chop.

cube potatos to 1" pieces

mince garlic and chop onion fine. heat skillet with olive oil. braise garlic, onions and larger portions of asparagus on med high heat for a couple of minutes. empty contents of skillet into a sauce pan with 3 c water in it. set aside greater portion of garlic and onion in a small bowl. use 1/2 c water to swish out the remaining bits of garlic and onion from skillet into a sauce pan. add spinach, potatoes and a pat of butter. bring all to a boil, then reduce to a simmer for 20 minutes. use an emmersion blend stick to puree all ingredients (alternately you can use a food processor) until you have a consistent base. add remaining 1/2-1/4" asparagus pieces, braised minced garlic and onion, stirring well. allow to heat for a couple of minutes. 

dish out into bowls. garnish with parmesean cheese, green onion and rosemary flowers, placing spearheads on last. serves 3-4.